Clumpy Granola Bowl with Stewed Rhubarb and Yogurt

Clumpy Granola Bowl with Stewed Rhubarb and Yogurt is a simple and easy recipe filled with protein-packed chickpea flour and perfect for a snack or simple breakfast.

If you follow me on instgram then you probably noticed that I am on vacation in Marco Island right now. I’m currently breathing in the salty sea water and slowly waking up while I sip on a fresh latte. This is the first time I’ve been on a computer in three days and it’s both exciting to reconnect and also a little lack luster (should I really be staring at this screen when the ocean is calling my name from mere streets away?). Anyway, this is probably the only time I’ll be on this clunky laptop until the plane ride home on Sunday so feel free to follow along on instagram if you’d like to stay connected in the meantime!

Anyhow, I jumped on the computer because this clumpy granola recipe that I made for the plane ride last weekend was so good that I just couldn’t wait until I got home to share it with you! This recipe is from my friend Lindsey’s new cookbook, Chickpea Flour Does it All. I’m huge a mega fan of Lindsey’s gorgeous modern and stylish food photography and I knew this book was going to be amazing before I even got my paws on it. Before she had even asked me if I’d be wiling to review a copy for VV, I had already emailed her editor begging for a copy to share with all of you because I knew it was going to be one of the best cookbooks of the year. And you know what? It didn’t disappoint. Her recipes are genius with creative ways to use chickpea flour that I couldn’t even imagine coming up with and the photos in the book are some of the best I’ve seen in print.

Maybe you are like me and bought a bag of chickpea flour a loooong time ago to make some falafel and then tossed the remaining flour into a jar and threw it in the back of your pantry. Or maybe you’ve never bought it before but are curious to try it. Either way, get this book! It has such an array of healthy recipes that will satisfy any dietary needs without feeling the least bit limiting.

Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper; set aside.

In a large bowl, whisk together all the dry ingredients until thoroughly combined. In a small bowl, whisk together the syrup and oil, and then fold into the dry mix with a wooden spoon or rubber spatula. Mix for 2 to 3 minutes, until the granola is wet and clumpy.

Transfer the granola to the prepared baking sheet and use the back of your spoon or spatula to spread it out in an even layer.

Bake for 40 to 45 minutes, rotating halfway through, until lightly browned and fragrant. Remove from the oven; let cool completely. Gently break up the granola into clumps and store in an airtight container at room temperature for up to 2 weeks.

To make the stewed rhubarb, heat a small saucepan over medium-low heat; add the rhubarb, syrup, lemon juice, and vanilla bean, and stir. Cook for 6 to 8 minutes, until bubbling and the rhubarb is tender and loses a bit of its color. Remove from the heat and set aside.

Divide the yogurt among four bowls, add a ó cup of granola to each bowl (there will be 1 cup granola left over), and then divide the stewed rhubarb among the bowls.

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Comments

these bowls are so beautiful, shelly! and that rhubarb is the perfect shade of pink! thank you so much for your continued support, cannot wait to see what beauty awaits in your soon-to-be cookbook! xoxo

Lindsey! Your book turned out so so so gorgeous! Congrats on such a beautiful piece of literature and thanks so much for letting me share it with my readers! I can’t wait to cook from it over and over and over again. <3